Curd Chocolate Vanilla Casserole
by Editorial Staff
A little bit of zest and taste played in a new way! The two-layer curd casserole is a great idea for a tasty and filling breakfast or snack between meals. It is very easy to prepare affordable and budget products.
Cook: 35 minutes
Servings: 4
Ingredients
- Cottage cheese – 500 g
- Sour cream – 140 g
- Egg – 1 pcs.
- Sugar – 3 tbsp
- Semolina – 2 tbsp
- Cocoa powder – 2 teaspoon
- Salt – 0.5 teaspoon
- Vanilla sugar – 10 g (1 sachet)
To prepare the form:
- Butter – 5 g
- Bread crumbs – 10 g
Directions
- Prepare all food. Turn the oven 180 degrees to preheat.
- Transfer the curd to a deep bowl. Mash with a spoon to break up large lumps.
- Add the egg, stir until evenly distributed throughout the curd mass.
- Add sugar and salt. Stir. If the curd is sour, the amount of sugar can be increased.
- Add sour cream to the curd mass (leave a little sour cream to grease the top of the casserole), semolina, and vanilla sugar. Stir.
- To get a more uniform texture, I used a hand blender and chopped the curd mass to a smooth, uniform consistency. If you don’t have a blender, first rub the curd through a fine sieve.
- Divide the curd mass in two. Pour cocoa powder into one of them. Stir until smooth.
- Grease an ovenproof baking dish with butter (my baking dish is 20×13 cm). Sprinkle with breadcrumbs.
- Layout the curd chocolate layer. Smooth with a silicone spatula.
- Place a white layer on top. Brush with the remaining sour cream using a cooking brush. Send the form with the curd mass to an oven preheated to 180 degrees for 30-40 minutes. The baking time depends on the power of the oven. The casserole will expand slightly and become denser as it cooks.
- The curd chocolate vanilla casserole is ready. Let it cool slightly. As it cools, the casserole will settle slightly.
- Cut the casserole into portions and serve with a sweet table with sour cream, jam, honey, or condensed milk.
Enjoy your meal!
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